ERNEST HEMINGWAY'S COLD CUCUMBER SOUP

    * 3 cucumbers
    * 1 Tbs butter
    * 1 Tbs chopped fresh dill or mint
    * 1/4 cup leek, sliced
    * 1 bay leaf
    * 1/4 cup onion, chopped
    * 1 Tbs flour
    * 2 Cups Chicken Stock
    * Salt & White Pepper to taste
    * 1 Cup half/half
    * Juice of 1/2 lemon
    * 1 Tbs honey


Peel and slice two of the cucumbers. Peel, seed and grate the remaining cucumber. 
Heat the butter in a large, heavy saucepan. Add the sliced cucumbers and cook 
over low heat for a few minutes. Add the dill or mint, leek and bay leaf and cook 
over low heat until tender, about 20 minutes.

Stir in the flour and cook for a few more minutes, stirring constantly. Add the 
stock and salt and simmer gently for 30 minutes. Remove the bay leaf and let the 
mixture cool slightly.

Purée the mixture, half at a time, in a blender or food processor. Return to the 
pan and add the white pepper to taste.

Add the half & half, lemon juice and honey; then taste and adjust the seasoning. 
Stir in the grated cucumber.

Refrigerate until ready to serve, at least an hour. Serve in a chilled bowl.